This recipe is really quick and easy, and the best part... Yummie!!It would go great with a pasta dish; however, I was feeling the HomieFries!
Ingredients:
4 Boneless, skinless chicken breasts
1 jar roasted red peppers, chop and drain
Herb cheese spread (I used Laughing Cow Light Herb and Garlic Spread
1/2 cup all purpose flour
tsp black pepper
2 eggs
dry bread crumbs
1. Heat oven to 375°. Line 13x9x2-inch baking dish with aluminum foil. Coat with nonstick spray.
2. Insert sharp knife into thickest side of chicken breast and cut a pocket into the chicken lengthwise.
3. Divide roasted red peppers into 4 portions; spoon one portion into each pocket. Spread 1 tbls herb cheese on top of the roasted red peppers in each pocket. NOTE: You are really supposed to seal the chicken opening back together and secure with toothpicks, but i did not have toothpicks so i just left it open. (it probably would have looked better closed-nobody wants to see Chicken inards!)
4. On wax paper, combine flour, salt, black pepper. Beat eggs lightly on a pie plate (or similar). Dip chicken into flour mixture, dip in egg, coat with bread crumbs. Place in baking dish. Coat chicken tops with nonstick cooking spray.
5. Bake at 375° for 20 minutes. Serve with noodles, garnish with parsley.
Yum! I'm going to have to try this one!!!
ReplyDeleteOh Yeah! And, for a better presentation... After the chicken is cooked, cut it into about 1/2" - 1" short-wise slices with a sharp knife. This way you can see the lovely colored insides. The cookbook photo is very pretty and garnished with parsley.
ReplyDeleteI must say, I am eating the leftovers for lunch right now, and Yum-O! :)